Cheesy Baked Potato and Bacon Soup
Indulge in the ultimate comfort food with this Cheesy Baked Potato and Bacon Soup, a rich and hearty blend of creamy textures and smoky flavors. Perfectly baked russet potatoes form the velvety base, enhanced by sharp cheddar cheese for a luscious, cheesy bite in every spoonful. Crispy crumbled bacon adds a savory crunch, while a swirl of sour cream and a sprinkle of fresh green onions elevate each serving with tangy and fresh notes. Whether you keep it chunky or blend it smooth, this soup strikes the ideal balance between indulgence and coziness. Ready in just about an hour, it’s a crowd-pleasing dinner or satisfying lunch for chilly days. Garnish generously with extra cheese, bacon, and green onions for the perfect finishing touch. Keywords: cheesy potato soup, bacon soup recipe, baked potato soup, creamy soup, comfort food, easy soup recipe.
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Ingredients
- 4 large russet potatoes
- 8 slices bacon
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 4 cups chicken broth
- 2 cups whole milk
- 2 cups shredded sharp cheddar cheese
- 0.5 cup sour cream
- 4 stalks green onions
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Directions
Step 1
Preheat your oven to 400°F (200°C). Scrub the russet potatoes clean, prick them with a fork, and bake them directly on the oven rack for about 50-60 minutes, or until tender. Once baked, allow them to cool slightly.
Step 2
While the potatoes are baking, cook the bacon in a large skillet over medium heat until crispy. Remove the bacon and place it on a paper towel-lined plate to drain excess grease. Once cooled, crumble the bacon into small pieces and set aside.
Step 3
In a large pot, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring continuously to form a roux.
Step 4
Slowly pour in the chicken broth while whisking to combine with the roux. Follow this by adding the whole milk, and continue stirring until the mixture starts to thicken slightly.
Step 5
Cut the baked potatoes in half and scoop out the insides. Add the scooped potato flesh to the soup and use a potato masher or immersion blender to break it down for a smooth or chunky consistency, based on your preference.
Step 6
Stir in the shredded cheddar cheese a handful at a time, allowing it to melt completely before adding more.
Step 7
Add the sour cream, crumbled bacon (reserve some for garnish), and thinly sliced green onions (reserve some for garnish). Season with salt and black pepper to taste.
Step 8
Simmer the soup on low heat for 10 minutes, stirring occasionally, to let the flavors meld together.
Step 9
Serve the soup hot, garnished with the reserved bacon crumbles, green onions, and an extra sprinkle of shredded cheddar cheese, if desired.
Nutrition Facts
| Serving size | (3163.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3228.3 |
| Total Fat 157.9g | 0% |
| Saturated Fat 94.4g | 0% |
| Polyunsaturated Fat 4.4g | |
| Cholesterol 483.6mg | 0% |
| Sodium 7549.0mg | 0% |
| Total Carbohydrate 323.2g | 0% |
| Dietary Fiber 23.1g | 0% |
| Total Sugars 48.6g | |
| Protein 148.7g | 0% |
| Vitamin D 225.0IU | 0% |
| Calcium 2687.9mg | 0% |
| Iron 18.9mg | 0% |
| Potassium 8790.9mg | 0% |
Source of Calories